Vathal kozhambu (south indian curry)

Name: Vathal kozhambu (south indian curry)
Total time: 3600 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 finely chopped tomatoes; 6-7 cloves garlic (small Indian kind finely choppped); 1 tsp finely chopped ginger; 10-15 g vathal (dried vegetables); 1 tbsp tamarind; 10 curry leaves; 1.5 tsp mustard seeds; 0.5 tsp asafoetida; 2 tbsp gingelly oil (sesame seed oil); 2 tbsp vatha kozhambu powder; 1 tsp salt; 1 dried red chilli; 1 tbsp finely chopped coriander leaves

Shruti Sriram @cook_108528009

Vathal kozhambu (south indian curry)

Shruti Sriram @cook_108528009

Saved

Ingredients

1 hour

3 servings

2finely chopped tomatoes
6-7 clovesgarlic (small Indian kind finely choppped)
1 tspfinely chopped ginger
10-15 gvathal (dried vegetables)
1 tbsptamarind
10curry leaves
1.5 tspmustard seeds
0.5 tspasafoetida
2 tbspgingelly oil (sesame seed oil)
2 tbspvatha kozhambu powder
1 tspsalt
1dried red chilli
1 tbspfinely chopped coriander leaves

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Steps

1 hour

1

Soak 1 tbsp tamarind in 100 ml hot water for 30 minutes.
2

In a pot, heat up 2 tbsp gingelly oil. Add curry leaves, asafoetida, 1 dried red chillies and mustard seeds.
3

Once the mustard seeds start spluttering, add vathal, finely chopped tomatoes, ginger and garlic
4

Cook the mixture for a few minutes. Then add 1.5-2 tbsp vatha kozhambu powder. Cook the mixture again for a few minutes
5

Add the tamarind infused water (remove the seeds, etc). Add another 1.5 cups water.
6

Add around 0.75 to 1 tsp salt. Let the mixture boil for 25 minutes or until the soup turns thick.
7

Garnish with finely chopped coriander leaves